How to Make Crock Pot Chicken and Pesto Lasagna

Heat oil in a large non stick skillet over medium high heat. Add onion and garlic to skillet and cook 3 minutes or until softened. Add chicken to skillet and cook stirring frequently until no longer pink. Add spinache, pestco, salt and pepper to skillet and stir until well blended, set aside.

In small bowl combine ricotta and ½ cup Italian shredded cheese.

Coat slow cooker with non stick spray, layer a third of the uncooked noodles, overlap as needed, spread a third of chicken mixture over noodles, then top with ¼ cup water. Dallop a third of ricotta mixture on top, and continue layering with remaining noodles, meat, ¼ cup water, and ricotta.

Cover and cook on high for 3 hours or low for 5 ½ hours. Sprinkle remaining ¼ cup cheese on top for at least 15 minutes.